Crock Pot Pot Pie
Transform dinnertime into a comforting, one-pot masterpiece with this Crock Pot Pot Pie recipe, a modern twist on a classic favorite! Featuring tender, slow-cooked chicken, hearty potatoes, and a medley of colorful vegetables simmered in a rich, creamy sauce, this dish is as satisfying as it is easy to prepare. The crowning glory? A golden, buttery pie crust baked to perfection, adding the perfect flaky finish. This set-it-and-forget-it meal is made right in your crock pot, with minimal prep and maximum flavor—ideal for busy weeknights or cozy family dinners. Serve up this soul-warming crowd-pleaser with just 20 minutes of prep time and revel in a dish that tastes like you’ve been working in the kitchen all day!
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Recipe Information
Ingredients
- 1.5 pounds Boneless, skinless chicken breasts or thighs
- 3 cups Frozen mixed vegetables (peas, carrots, corn, green beans)
- 2 medium Potatoes, peeled and diced
- 1 medium Yellow onion, finely chopped
- 2.5 cups Low-sodium chicken broth
- 1 can (10.5 ounces) Cream of chicken soup
- 2 cloves Garlic cloves, minced
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 0.5 teaspoons Dried thyme
- 1 package Refrigerated pie crusts (or crescent roll dough)
- 1 tablespoon Butter, melted
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
Place the chicken breasts or thighs into the bottom of your crock pot.
Add the frozen mixed vegetables, diced potatoes, and chopped onion into the crock pot over the chicken.
In a medium bowl, whisk together the chicken broth, cream of chicken soup, minced garlic, salt, pepper, and dried thyme until smooth.
Pour the soup mixture evenly over the chicken and vegetables in the crock pot.
Cover and cook on low for 5-6 hours or until the chicken is tender and easily shredded with a fork.
Once the chicken is cooked, remove it from the crock pot and shred it into bite-sized pieces using two forks. Return the shredded chicken to the crock pot and stir to combine.
If your crock pot insert is oven-safe, preheat your oven to 375°F (190°C) for the crust finishing step. If not, transfer the filling into an oven-safe baking dish.
Unroll the refrigerated pie crusts and place them on top of the filling, trimming any excess crust around the edges. Alternatively, use crescent roll dough for a flakier top crust.
Brush the crust with melted butter to encourage browning.
Place in the oven and bake for 15-20 minutes or until the crust is golden brown.
Remove from the oven and let cool for 5-10 minutes before serving.
Garnish with chopped fresh parsley, if desired. Serve and enjoy!
Nutrition Facts
Calories |
519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.6 g | 21% | |
| Saturated Fat | 6.5 g | 33% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 863 mg | 38% | |
| Total Carbohydrate | 47.2 g | 17% | |
| Dietary Fiber | 6.0 g | 22% | |
| Total Sugars | 9.0 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 93 mg | 7% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 891 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
